With 400 posts among which more than 350+ are recipes, 11500+ comments and 7 lac +page views leaving me blush each time I check on these stats of my blog. Along with this I have made good friends who are my energy boosters and my blog critics….A heart felt thanks to all the readers, followers, fans, commenters, friends and family. A special thanks to my sweet little sis who always make it a point that I blog….blog more often…whatever may be the situation….As I blew the candles lit on the birthday cake of ‘Yummy Food’….I silently whisper in my heart….Long Live…Yummy Food…..May the flavours of my kitchen always surround you….
- 1½ cups + 2 tbsp. All Purpose Flour
- ½ cup Oats powder (see notes)
- 1½ cups Icing sugar
- 4 tbsp. unsweetened Cocoa powder (I used Cadbury brand)
- ½ tbsp. Baking powder
- ¼ tbsp. Baking soda
- pinch of Salt
- 10 Dates, pitted and chopped
- 2 tbsp. semi-sweet Chocolate Chips
- ½ cup +2 tbsp. Butter, room temperature
- ¾ cup Milk, room temperature
- ½ tbsp. Vanilla essence
- ½ cup chopped Walnuts
- 200 gms. Dark Chocolate, grated
- 200 ml. Cream
- Grease a microwave safe bowl with butter and dust with all-purpose flour. Set aside.
- Toss chopped walnuts in 1 tbsp. of flour. Set aside.
- Add milk to chopped dates and microwave for 30 seconds on high. Leave it to cool by adding vanilla essence and semi-sweet chocolate chips. Once this mixture comes to room temperature add in butter and blend the
mixture to smooth paste. Remove and add tossed walnuts. This is our wet ingredients mixture.
- In a large bowl sieve in all the ingredients listed under dry ingredients. Repeat this process for 2-3 times. This process helps in combining the ingredients all together without any lumps.
- Now make a well in the sieved dry ingredients and add in the above wet ingredients mixture folding slowly and gently. Mix till you get lump-free batter.
- Slowly pour the batter into greased microwave safe bowl and gently tap the bowl on kitchen counter by turning around the bowl. This process helps in scattering the batter evenly and removes air-bubbles.
- Microwave on high (1200 W) for 4 minutes. Remove and check by inserting the skewer in the middle of the cake, if it comes out clean then it’s done. Allow the cake to stand for another 4-5 minutes, before turning it onto a cooling rack. Allow the cake to cool completely before you start icing.
- In a microwave safe bowl mix in grated dark chocolate and cream, microwave for 1 minute or until chocolate is melted. Whisk until the icing turns smooth and glossy.
- Leave the mixture to cool for 1-2 hours or until thick enough to spread over a cake.
- This mixture will thicken as it cools.
- Coat the cake with thin layer of chocolate icing using a palette knife. Sprinkle colored sprinkles all over the
top of the cake. Cool it in the fridge for 15-20 minutes before serving.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
Microwave cake turns harder after some time so when you are basting it with frosting…be careful to finish of the cake within 3-4 hours of making it. The frosted cake stays soft for four hours.